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Photo of Vegan Korean Bibimbap by Linsy Patel at BetterButter

Vegan Korean Bibimbap

Linsy Patel
10 minutes
Prep Time
10 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Vegan Korean Bibimbap RECIPE

I just love Korean food, either it's spicy, salty kimchi or rolls, I love it because it is spicy. So whenever I get a chance to make or eat Korean food, I never let it go.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Pan Asian
  • Main Dish
  • Vegan

Ingredients Serving: 2

  1. 1 cup Brown rice / white rice, cooked
  2. 1 cup mushroom,sliced
  3. 2 tbsp Tamari sauce
  4. 1 tsp Mirin or rice wine vinegar
  5. 3 Baby carrots julienned strips
  6. 1 cup Baby spinach
  7. 1/2 cup Bean Sprouts
  8. 1/2 cup Julienned cucumber strips
  9. 1 teaspoon Tamari
  10. Black and White sesame seeds to garnish
  11. 1 and 1/2 teaspoons Rice vinegar
  12. chilli Sauce Ingredients:
  13. 2 tablespoons Chili sauce
  14. 1 teaspoon Sesame oil
  15. 2 teaspoons Brown sugar
  16. 1/4 tsp Sesame oil
  17. salt as per taste


  1. Take a small pan, heat oil then add the mushroom, add all the sauces and cook till its done. Then take it out and keep it aside. In the same manner, cook the carrot, spinach, bean sprouts and keep it aside.
  2. Note that you do not need to cook the cucumber. For the Chilli sauce, mix everything in a bowl and keep it aside.
  3. To assemble , place rice in the middle of the bowl, and arrange all the vegetables on the side and sauce as well. Sprinkle black and white sesame seeds on top and enjoy mixing everything together.
  4. Serve and enjoy!

Reviews (2)  

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Ritu Sharma
Ritu Sharma   Jan-14-2016

Wow! looks divine, cant wait to try it

Shambhavi Gupta
Shambhavi Gupta   Jan-14-2016

This looks amazing! Have always wanted to know the recipe of this dish :D

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